Rakı: Türkiye's National Drink — What It Is and How to Drink It
Rakı is Türkiye's national spirit: a twice-distilled grape spirit flavoured with aniseed, typically 45 to 50 percent alcohol. It is served in a tall narrow glass, diluted with cold water — which turns it milky white, hence the nickname aslan sütü, lion's milk — and drunk slowly across a long meal of meze, never as a shot.
Quick facts
| Turkish name | Rakı |
|---|---|
| Nickname | Aslan sütü — lion's milk |
| Base spirit | Suma, distilled from grapes or raisins |
| Flavouring | Aniseed (anason) |
| Strength | 45–50% ABV |
| Styles | Grape suma and fresh-grape (yaş üzüm) styles |
| Serving ratio | 1 part rakı to 1–2 parts water |
| Classic meze | Beyaz peynir, kavun, haydari, fava, grilled levrek |
| Similar drinks | Greek ouzo, French pastis, Lebanese arak |
Why it turns white
Anethole, the aromatic compound in aniseed, dissolves in alcohol but not in water. When you add water the alcohol concentration drops and the anethole comes out of solution as microscopic droplets that scatter light — the louche effect, the same chemistry that clouds ouzo, pastis and absinthe.
Pour the rakı first, then the water, then ice. Ice first chills the spirit enough that the louche is uneven and the aroma closes up.
The rakı sofrası — how the meal works
Rakı is never drunk alone or quickly. The rakı sofrası is a table structure: cold meze arrive first — white cheese and melon are almost obligatory — then hot meze, then grilled fish, then fruit. Conversation is the point, and the table is expected to last two to three hours.
Etiquette worth knowing: glasses are clinked at the base rather than the rim as a gesture of humility, you top up your neighbour's glass before your own, and nobody is pressured to keep pace. Ordering rakı and then eating in twenty minutes is the one real faux pas.
Where to drink it
- Meyhane — the traditional tavern; in Istanbul, Nevizade Sokak off İstiklal, Çiçek Pasajı, Kumkapı, and Kadıköy's Kadife Sokak on the Asian side.
- Balık restoranı — fish restaurants along the Bosphorus at Arnavutköy, Kuzguncuk and Sarıyer.
- Aegean and Mediterranean coast — Alaçatı, Çeşme, Bodrum and Fethiye all have strong rakı-and-fish traditions.
- Note that alcohol is not served in every restaurant; conservative districts and many kebab houses are dry, which is normal and not a judgement.
Practical notes for visitors
- Alcohol is legal, taxed heavily and sold in licensed shops and supermarkets, generally until 22:00.
- Retail sale of alcohol between 22:00 and 06:00 is prohibited; licensed bars and restaurants continue to serve.
- The legal drinking age is 18.
- Advertising and promotion of alcoholic drinks is restricted by Turkish law, so you will not see brand advertising, brand names on menus outside the venue, or price promotion.
- During Ramazan alcohol is still served in licensed venues in tourist areas, though some neighbourhood places pause voluntarily.
Styles you will meet on a menu
- Most rakı is made from grape suma; a portion distilled from fresh grapes (yaş üzüm) is generally softer and rounder.
- Aniseed intensity varies by producer — Thracian styles tend to be drier, Aegean styles gentler.
- Menus usually list a house pour and one or two premium options; asking the waiter for the lighter of the two is entirely normal.
- Prices vary widely by venue and by the taxes applied each year, so ask before ordering rather than relying on a figure you read online.
The meze sequence, in the order it arrives
Cold meze open the table: beyaz peynir with melon, haydari (strained yoghurt with garlic and mint), fava, ezme, patlıcan salatası, lakerda (cured bonito) and, in season, samphire in olive oil. You order from a tray carried to the table — point at what you want rather than reading a menu.
Hot meze follow: fried calamari, karides güveç (prawn casserole), börek, arnavut ciğeri. Only then comes the grilled fish, chosen by weight from the ice counter — levrek and çipura year-round, lüfer and hamsi in autumn and winter. Fruit closes the table, never a dessert with rakı still in the glass.
Frequently asked questions
What is rakı?
Rakı is Türkiye's national alcoholic drink: a clear grape-based spirit, twice distilled and flavoured with aniseed, bottled at 45 to 50 percent alcohol. It is diluted with cold water before drinking, which turns it milky white, and it is drunk slowly alongside a meze meal rather than as a shot.
How do you drink rakı?
Fill a tall thin glass about one third with rakı, add one to two parts cold water, then ice last. Sip it slowly with food across a couple of hours, alternating with the glass of plain water served alongside. Clink glasses at the base, and never down it in one.
Why does rakı turn white when you add water?
Anethole from the aniseed is soluble in alcohol but not in water. Adding water lowers the alcohol concentration and the anethole precipitates into microscopic droplets that scatter light, turning the drink opaque. It is called the louche effect and is the same reaction seen in ouzo and pastis.
What is the difference between rakı and ouzo?
Both are aniseed spirits with the same louche effect, but rakı is distilled from grapes or raisins and is normally stronger at 45 to 50 percent, with a drier, more assertive anise character. Greek ouzo is usually built on a neutral spirit base, is often sweeter and sits nearer 37 to 40 percent. Rakı is also drunk with a full meze meal by convention, whereas ouzo is more often an aperitif.
What food goes with rakı?
The canonical pairing is beyaz peynir (white cheese) with melon, followed by cold meze such as haydari, fava, ezme and stuffed vine leaves, then hot meze, then grilled fish — levrek (sea bass), çipura (sea bream) or lüfer (bluefish) in season. Rich lamb dishes are considered a poor match.
Can you buy alcohol easily in Türkiye?
Yes, in licensed shops, supermarkets, bars and restaurants. Retail sales are prohibited between 22:00 and 06:00, while licensed venues keep serving. Many restaurants in conservative districts do not serve alcohol at all, and Turkish law restricts the advertising and promotion of alcoholic drinks.